Roasted Cauliflower And Parmesan Zucchini Noodles
Time for a very simple and healthier meal - zucchini noodles with roasted cauliflower and parmesan cheese.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main
Cuisine: American
Servings: 2
Author: Lyubomira from CookingLSL
- 1 medium head cauliflower cut into florets
- 3 tbsp olive oil (or vegetable oil), divided
- salt and pepper to taste for roasting the cauliflower
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder (optional)
- 2 medium zucchini spiralized
- 1/2 cup parmesan cheese
- 1 tbsp chopped parsley
- 2 tbsp chopped almonds
- salt and pepper to taste
- I seasoned my pasta with additional 1 tbsp garlic infused olive oil and 1 tsp raw apple cider vinegar
Preheat oven to 425 F. Line a baking sheet with aluminum foil. In a bowl toss cauliflower with 2 tbsp oil, salt and pepper to taste. Spread over baking sheet and roast for 20-25 minutes, until browned and tender.
In the mean time, heat 1 tbsp oil in a large pan over medium meat and add zucchini noodles. Cook, stirring frequently for 4-5 minutes. Do not burn. Once you add salt to the noodles, they will release some liquid. Season noodles with salt and pepper, red pepper flakes, garlic powder (optional, you can use garlic olive oil instead), raw apple cider vinegar (optional).
Divide noodles between 2 bowls. Top with cauliflower florets. Add parmesan cheese, parsley and chopped almonds.
Calories: 389kcal | Carbohydrates: 12g | Protein: 14g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 437mg | Potassium: 765mg | Fiber: 4g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 60.9mg | Calcium: 366mg | Iron: 1.6mg